Herbed Portobello Mushroom Salad
with Roasted Red Peppers, Parmesan & Garlic Butter Croutons
- Wheat
- Milk
- Eggs
You ever go to an Italian-American red sauce joint and order a big chopped salad? The kind you just start craving on a random Wednesday night? Well, this salad tastes like that old-school favorite, starring meaty roasted portobellos and silky roasted red peppers. They’re served over a crisp salad of crunchy romaine, cool cukes, and juicy tomatoes. And you’ll recognize the dressing as that creamy Italian vinaigrette that’s zesty with the right touch of herbs. Finished with Parmesan and croutons, this substantial dinner-worthy salad is ready in 30 minutes to hit your table—with or without a red checkered tablecloth.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
¼ cup
Parmesan Cheese
1.5 ounce
Italian Dressing
(Contains: Milk)
½ tablespoon
Italian Seasoning
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Bell Pepper
2 unit
Portobello Mushrooms
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve, core, and slice bell pepper into ½-inch-thick strips.
• Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with ¾ tsp Italian Seasoning (1½ tsp for 4 servings), salt, and pepper. Place mushrooms, gill sides down, on one side of a baking sheet. • Toss bell pepper on empty side with a large drizzle of oil and ¾ tsp Italian Seasoning (remaining seasoning for 4). Season generously with salt and pepper. • Roast on top rack until veggies are tender, 14-16 minutes. TIP: If mushrooms are done before pepper, remove mushrooms from sheet and continue roasting pepper. • Transfer veggies to a plate to cool slightly. TIP: Place plate in refrigerator to cool more quickly.
• While veggies roast, thinly slice cucumber into rounds. Dice tomato into ½-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have about 4 loose cups (8 cups for 4 servings). • Transfer chopped lettuce to a large bowl.
• In a small bowl (use a medium bowl for 4 servings), toss cucumber and tomato with Italian dressing. Set aside to marinate, tossing occasionally.
• Once roasted veggies have cooled slightly, slice mushrooms into ½-inchthick strips. • Add cucumber and tomato to bowl with lettuce, leaving marinade behind. TIP: Use a slotted spoon for easy transfer. • To bowl with marinade, add mayonnaise and 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Season with salt and pepper if desired. • To bowl with salad, add half the bell pepper and as much dressing as you like. Toss to coat.
• Divide salad between plates. Top with mushrooms, remaining bell pepper, Parmesan, and croutons. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the roasted portobello and peppers, calling it "tasty" and "delicious." Some found it bland; consider adding extra herbs or seasoning.
- Ease of prep: Quick and simple for most, though a few felt it took longer than expected for a salad.
- Suggestions: Add protein like chicken, beef, or beans for a heartier meal. Consider including nuts or avocado for extra substance.
- Portions: Several found it light for dinner; some added extra greens or toppings to make it more filling.
- Veggies: Roasting the mushrooms and peppers was a hit 🍲. Some suggest mixing them into the salad rather than topping.
- Dressing: Opinions varied; some loved it, others found it lacking. Try offering extra dressing or a from-scratch option.
Reviews from our home cooks
3 very good meals, but I deviated some. Bought extra Portobello Mushrooms so I had 1 with each salad. I did not roast the Red Pepper. Added some sliced roast beef with the 1st 2 salads & 2 hard boiled eggs with the 3rd salad - I wanted some protein.
This was a wonderful surprise. The portobello was meaty and red pepper was a sweet addition. Even the salad dressing was great with mayo addition.
Loved loved loved this! I love portobello mushrooms but this was over the top yummy. And I made it, I didn't have to go to a restaurant for a really great meal!
The cooked peppers and portobello add flavorful dimension to the salad.
Suggest to cut up mushrooms and mix into salad. Not really enough Italian Seasoning to put on both mushrooms and bell pepper. Very good otherwise.
This salad was amazing!!! The dressing was delicious and all the veggies paired well together plus it was super easy and quick to make. I will definitely be getting this salad again if offered.
Absolutely incredible. I didn't have enough calories for my day, so we added chopped walnuts to the dish, which made it that much more tasty. I think if you included a small onion to either roast in the oven or cook in a skillet, that would add an interesting flavor profile.
I've never roasted portobello mushrooms so I'm not sure I did them correctly. Liked the dressing; added more lettuce. Next time I would add a protein because it didn't totally satisfy us. That is on me but still glad we tried it.
I love cold salads with warm elements. And the croutons were actually good, not hard as rocks.
So good! Gonna utilize this way of making portobellos for other dishes.
